Lamb Thai Green Curry
Thai green curry is fab, but have you ever tried it with lamb? My Lamb Thai Green Curry is full of the delicious, aromatic flavours of lemongrass, coriander, cumin, garlic and chilli, and can made from scratch in under 30 minutes! It’s also dairy and gluten free and can be adapted to make it mild enough to serve to young children – or you can make it as hot as you like!
Servings 4 people
Green Curry Paste
- 4 lemongrass stalks roughly chopped
- 6 spring onions roughly chopped
- 4 cloves garlic roughly chopped
- 4 cm ginger roughly chopped
- Stalks from a 30g (1oz) bag of fresh coriander cilantro
- 4 large green chillies see note
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 6 tablespoons coconut milk
Lamb Thai Green Curry
- 2 tablespoons olive or rapeseed oil
- 4 lamb leg steaks
- 400 ml tin coconut milk minus the 6 tablespoons used above
- 1 red pepper sliced into batons
- 2 teaspoons fish sauce optional
- Juice of 1 lime
- Leaves from a 30g (1oz) bag of fresh coriander cilantro, chopped finely (save some for garnish)
- Reserved fresh coriander for garnish
- 1 lime cut into 4 wedges
- 200 g jasmine rice or basmati, or long grain
Start by making the paste. Place the lemongrass, spring onions, garlic, ginger, coriander stalks, chillies, ground coriander and cumin in a small blender or food processor, along with 6 tablespoons of the coconut milk and blend to a smooth paste. Alternatively you can place all the ingredients in a small jug or bowl and use a hand blender to mix to a paste.
Set aside the green curry paste while you fry the lamb.
In a wide, deep frying pan, heat up the oil for 1 minute on high, then add in the lamb leg steaks and fry for 4 minutes on each side. Remove the lamb from the pan and rest for 5 minutes.
Drain off any fat from the pan, then add the curry paste and cook for 3 minutes, then add the rest of the coconut milk, red pepper, fish sauce and lime juice, and cook for 2 minutes.
When the lamb has rested, chop the lamb into bite-size pieces and add the lamb back into the pan, together with most of the chopped fresh coriander (cilantro). Cook for 2-3 minutes, then serve with jasmine rice, extra coriander as a garnish, and lime wedges on the side.
I have used 4 mild green chillies in the curry paste – these are the normal larger sized green chillies you can buy from supermarkets (in the UK, at least). I usually remove all the seeds and some of the membranes to give a milder taste. You can leave them in if you prefer a hotter flavour. If you prefer not to handle fresh chillies, you can use 1 teaspoon dried chilli flakes instead for a similar level of heat as my milder version. Nutrition information is approximate and meant as a guideline only.
Calories: 534kcal | Carbohydrates: 54g | Protein: 7g | Fat: 33g | Saturated Fat: 24g | Sodium: 411mg | Potassium: 522mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1125IU | Vitamin C: 54.1mg | Calcium: 73mg | Iron: 6.1mg